Grilled Pineapple with Iced Coconut Cream

Total Time:
3 hr 20 min
Prep:
5 min
Inactive:
3 hr
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1/4 cup shredded coconut, lightly toasted
  • 1 pint coconut pineapple ice cream
  • 1 (11.5-ounce) can pineapple coconut nectar
  • 1 teaspoon dark rum
  • 1 can sliced pineapple
Directions

To toast coconut, place shredded coconut in a frying pan over medium heat. Stir constantly until lightly golden.

In a bowl, combine ice cream, nectar, and rum and mix until smooth consistency. Put into a container and place in freezer for 2 to 3 hours. In a grill pan over high heat (or outdoor grill), grill pineapple rings for 3 to 5 minutes. Turn over and grill for an additional 3 to 5 minutes. Remove to plate and set aside.

To serve, place pineapple ring on plate with a scoop of Iced Coconut Cream. Top with any accumulated juice from pineapple. Sprinkle with toasted coconut.

Iced Coconut Cream freezes hard. Let it sit at room temperature for 5 minutes before scooping.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Sweet-and-Hot Pineapple

    Recipe courtesy of Food Network Kitchen